Step 1: Heat Up the BBQ

The first step is to heat up the BBQ. If you're using gas, turn the burners on max. If you're using charcoal, light 8-10 charcoal briquettes. Place the grill over the heat source and close the lid. For charcoal, make sure the vents are open for maximum heat generation. Using a thermometer, my gas unit got up to 600F (315C).

This step preheats the BBQ and burns off any residue that may be present on the grill. You don't want your pizza tasting like burned steak!

Step 2: Oil a Cast Iron Pan

Oil up a cast iron pan or skillet. Use olive oil for the best flavor, but any oil will work.

Step 3: Slap some dough in there

Use enough dough to cover the entire bottom of the pan about 1/4" (65mm). I used the dough from caledonian'spizzia recipe, with the following modifications:

I also made the dough in a bread maker on the "dough/pasta" setting, rather than by hand.

Step 4: Add Some Ingredients

This recipe is pretty forgiving, so you can use whatever toppings you wish. The order is also dependent on taste. (I prefer the cheese on top so all the flavors stay in the pizza.) Add as little or as much of each ingredient as you like, but don't pile them over the top of the pan. BBQ spillage should be avoided!

Step 5: Place In The BBQ

Place your pizza in the preheated BBQ. If you have a top rack, place it there. After closing the lid, reduce the heat so the temperature stays in the 400F-450F (204C-232C) range. Every BBQ is different, so this step might require some experimentation. Using a digital thermometer on a gas BBQ, I was able to get mine to stay between 395 and 415 the whole time.

Looks great! Not to be a stickler, but being that i'm an avid maker of BBQ, I have to be critical of one small thing. BBQing is a method of cooking that results in what we all know as BBQ. Your grill is not a BBQ, nor can this pizza be called BBQ Pizza under the definition of the cooking methods of true BBQ. BBQing is a slow and low cooking method, and not what you cook your food(a grill or pit). THe only way this can be called BBQ Pizza, is i fwere cooked slow and low for a few hours. Sorry to rant though. The pizza does look really good.

Here in most of the US of A, we call them "BBQ grills". Being a fan of low and slow cooking, I feel your pain when people call anything cooked on an outdoor grill "BBQ", but such is the life we live. Is everything in Steven Raichlen's BBQ Bible truly BBQ? Of course not!

On another note, why do we associate BBQ with low and slow when the word barbecue was actually derived from some other word that was used to describe cooking anything over fire. We are all guilty of misusing the American English language in one way or another, aren't we?

I'd use a flat skillet, but i like a crispier crust and airflow is important. I'd probably just slap it on my pizza screens and do it that way. oh, btw. 50% marinara, 50% bbq sauce. then, chicken, red onion, pre-cooked chopped bacon. Then, a cheddar/mozzarella blend. bbq chicken pizza on a bbq. Mmmmmm. I'm doing this next week.

You don't need the cast iron pan (you don't want pan style pizza obviously, I just put my dough right on the rack, wait 2 minutes, and then flip, put the condiments on the dough and back for 3 more minutes. When you do it this way you should be aiming for temperatures closer to 700!

This looks delicious! I've never really thought about baking in my BBQ grill, but it sure would come in handy on those 95* days when you crave pizza!And the stewed tomatoes? That looks interesting, may have to give that one a try next time!

Very nice. A must try recipe. We already use the grill for baking fish sticks, shake n bake chops...on a heavy pan, so this will be added to the list. Keeping heat out of house is important in the summer.

I've made pizza this way Yummy Deep dish pizza. I like to throw a little corn meal between steps 2 and 3. Makes a nice brown bottom crust. The reason to do it on the bbq is it gets HOT. More head=better pizza